Indian Scrambled Egg

Delicious Indian spiced eggs. I used canola oil instead of vegetable to be soy free, fresh ginger, cayenne powder for the chili to taste, freshly ground coriander, recipe#279714, sea salt, freshly ground black pepper plus the rest though I served ours with rice crackers to be gluten free. Made for MAKE MY RECIPE~Tag Game/Christmas 2010.

Heat the oil in a heavy based saucepan and add the garlic, ginger and chilli and cook them until they are aromatic and then add the spices and continue to cook for 2 minutes.

Lightly beat the eggs and season well with salt and pepper and then add these to the saucepan and lower the heat and cook over a low heat, stirring gently as the mixture sets, until soft curds are the result.

Remove from the heat and fold through the tomatoes and the coriander and serve at once with the flatbread.